Food Physics: Physical Properties - Measurement and Applications

Ludger O. Figura is a Professor of Food Engineering at the University of Applied Sciences in Osnabrueck, Germany. He has been teaching Food Physics in the Food Science and Technology curriculum for more than 20 years. He studied Chemistry and Physics at the Technical University, Braunschweig, Germany where he received his doctorate in the field of Physical Chemistry. From 1989 to 1995 he was leader of the Food Physics Group at the German Institute of Food Technology (DIL) where he was directing food industry research projects.He was a visiting researcher to the USA, South Korea and India and set up summer schools and industry seminars. His research interests are thermal analysis and second order transitions of carbohydrates and related food ingredients. In 2014 he was listed among 350 leading scientists in Thermal Analysis and Calorimetry.

Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, wherehe has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.

Ludger O. Figura 是德國奧斯納布呂克應用科技大學的食品工程教授。他在食品科學與技術課程中教授食品物理學已有超過20年的經驗。他在德國布倫瑞克的技術大學學習化學和物理，並在物理化學領域獲得博士學位。從1989年到1995年，他擔任德國食品技術研究所（DIL）食品物理學小組的負責人，負責指導食品行業的研究項目。他曾在美國、南韓和印度擔任訪問研究員，並設立了暑期學校和行業研討會。他的研究興趣包括碳水化合物及相關食品成分的熱分析和二級相變化。2014年，他被列為熱分析和熱量測量領域的350位領先科學家之一。

Arthur A. Teixeira 是佛羅里達大學的名譽教授，專注於農業和生物工程，他教授食品的物理性質和食品加工工程的課程。他的研究興趣包括食品保存和消毒過程的工程設計和數學建模。他是一位公認的過程專家，擁有超過35年的罐頭食品和飲料熱處理的工業及國際諮詢經驗。Teixeira 博士於1971年在麻薩諸塞大學完成高等教育，獲得機械和航空工程的學士和碩士學位，並在食品和農業工程領域獲得博士學位。在與阿博特實驗室（Abbott Laboratories）和亞瑟·D·小公司（Arthur D. Little, Inc.）的11年工業經驗後，他於1982年加入佛羅里達大學，擔任食品工程副教授，並於1989年晉升為終身教授。Teixeira 博士曾三度獲得富布萊特學者獎、北約高級訪問學者獎，以及ASABE和IFT的院士。他是國際IAFIS/FPEI傑出食品工程師獎的獲得者，並獲得其他獎項，以表彰他在佛羅里達大學的教學和研究計劃的卓越表現。